We first encountered these spicy chicken nuggets in a special issue of Gourmet (Sept 2007) that focused on Latin American cuisine. “Chicharrones” (cracklings) are usually made with pork, and in Mexico with pork rind.

These chicken chicharrones are a specialty of Puerto Rico and the Dominican Republic; they are made with chicken pieces that have been marinated in a lime juice mixture, dredged in flour and paprika, and deep fried.

We’re not that big into deep frying here, but the chicken nuggets cook up perfectly well in half an inch of oil, you just have to turn the pieces halfway through the cooking. Very tasty with a little hot sauce and fresh lime juice squirted on them.

We first encountered these spicy chicken nuggets in a special issue of Gourmet (Sept 2007) that focused on Latin American cuisine. “Chicharrones” (cracklings) are usually made with pork, and in Mexico with pork rind.

These chicken chicharrones are a specialty of Puerto Rico and the Dominican Republic; they are made with chicken pieces that have been marinated in a lime juice mixture, dredged in flour and paprika, and deep fried.

We’re not that big into deep frying here, but the chicken nuggets cook up perfectly well in half an inch of oil, you just have to turn the pieces halfway through the cooking. Very tasty with a little hot sauce and fresh lime juice squirted on them.